Instructions: Saute pork, onion, celery and garlic in a large skillet until pork is brown and veggies are tender. Stir in parsley, salt, herbs and pepper; cover and simmer over low heat for 30 minutes. Drain excess fat from skillet; blend flour into meat mixture. Add bouillon cube mixture. Return to heat and bring mixture to a boil; simmer for 1 minute, stirring constantly.

Remove from heat and set aside to cool. Pile meat mixture in pie shell; top with other shell, seal and flute edges. Brush with egg if desired.

Bake at 400 for 45 minutes or until golden brown. Can be eaten warm or cold.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.